Scallop and Smoked Salmon Pie
Seared Canadian Scallops, Tasmanian Smoked Salmon in creamy mornay sauce, encased in a butter pastry pie shell.
Defrost for around 4 hours (or overnight in your fridge) then bake in your oven for around 25 minutes or until the sauce starts to bubble out of the sides. Rest for around 5 minutes before serving.
4x 250 gram $360